Penne a la Siciliana

3 T. olive oil

1 large onion, sliced

1 eggplant, cut into 1-inch cubes

2 cloves garlic, chopped

1 28-oz. can crushed tomatoes

1 t. fresh chopped rosemary

1 t. dried oregano

¼ t. crushed red pepper flakes

Salt

¼ c. dry red wine

1 lb. penne

¾ c. smoked mozzarella cheese, shredded

Directions:

        Heat oil in large skillet over medium-high heat add onion, garlic and eggplant.

      Sauté 5 minutes, stirring frequently until softened.

     Add remaining ingredients, except penne and cheese.

Simmer uncovered 15 minutes.

Cook pasta following package directions.

Drain.

Toss pasta with eggplant mixture.

Top with cheese and let melt slightly.

Serve immediately.

Yield: 6 servings